Grocery stores in Dover, DE are terrible, so I subbed the following: proper Parmigiano Reggiano was subbed with Stella-brand shaved parmesan (same volume) which is made by a similar process, and 3 green onions were subbed with 1/3c of those freeze-dried chives that almost every store sells because the store was out of green onions (again). I also didn’t do the nutmeg, but that’s only because my wife doesn’t like nutmeg very much for some reason.

This recipe uses roughly half of the ingredients from most of the common-sized ingredients it calls for, so it’s also very easy to make a second batch (half a stick of butter, almost half of a half-gallon of milk, 1/3 of one of the costco-sized containers of crumbled feta, the tortellini was a sams club 2-part pack, etc). I already had a big 2lb bag of mozzarella in the fridge from walmart for doing pizzas with, and it worked perfectly using some of it here. I would NOT double it – making a second separate batch is a better option to maintain the consistency of the final product. Once all ingredients are combined into a pan, since the final step is to basically melt the cheese on top in the oven, you could easily transfer this to a 1/2 size foil serving pan to heat up if you’re planning on using it for a party.

The recipes I find here are known-good recipes (important to me as someone in IT – we love known-good things) and I will continue to make your delicious creations in my spare time for my wife and toddler.